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Category Archives: Chicken

Hinalog Na Manok


1Pair of chicken breast[with skin on}

5 cloves garlic,pounded

1 medium onion,sliced as for sauteeing

1 teaspoon ginger, julienned

2 tablespoons sinigang [panigamg] powder

50 grams tomato sauce

1 teaspoon hot sauce

1 teaspoon iodized salt 1 chicken cube

2 tablespoons cooking oil

1 cup sili leaves


  1. Saute ginger, garlic, onion and chicken in cooking oil,
  2. Add 5 cups water,tamarind sinigang powder, salt and chicken cube.Cover. Let boil until broth is reduced to half.
  3. Add tomato sauce and hot sauce.
  4. Cover and simmer until chicken is tender.
  5. Turn over the chicken breasts.
  6. Put sili leaves on top. Cover and turn off heat.
  7. Serve hot with side dish of vegetable chicharron.



Chix ‘n Beans


1 cup beans[boiled until tender]

1/2 cup left-over chicken adobo[flaked]

1/2 cup tomato sauce


  1. Put all the ingredients in a saucepan.
  2. Mix well.
  3. Cover.
  4. Cook over low fire.
  5. Maybe served hot or cold with rice or loaf bread

Chicken Breast Tinola


1 pair chicken breast[with skin on]

1 whole small sayote[peeled and cut into 4 lengthwise]

1 medium-size onion      [peeled and cut for sauteeing]

7 cloves garlic[pounded]

2-inch piece ginger[peeled and julienned]

1 teaspoon ground pepper

10 pieces pepper corns

1 teaspoon salt

1 tablespoon patis

2 cups water

1/4 cup dahong sili [pepper leaves]

2 tablespoons cooking oil


  1. Saute ginger, garlic and onion in cooking oil.
  2. Wash chicken breast and cut into 2 to make a pair.
  3. Saute chicken breast with ginger, onion and garlic.
  4. Add salt,ground pepper, pepper corns and patis. Saute again until all ingredients are well-mixed.
  5. Add water and cover until it boils.
  6. Put sayote  on top. Cover and cook for 15 minutes more.
  7. Add dahong sili. Turn over to mix all ingredients.
  8. Cover. Turn off the fire.
  9. Serve hot.